Equipment Needed
- Large pot for boiling pasta
- Large, deep skillet or Dutch oven
- 9×13 inch baking dish
- Cutting board & chef’s knife
- Two forks or a stand mixer for shredding chicken
- Measuring cups and spoons
- Wooden spoon or silicone spatula
- Colander
Step-by-Step Instructions
First, let’s tackle the chicken. Pat your chicken breasts completely dry—this is key for a good sear. Heat the olive oil in your large skillet over medium-high heat. Season the chicken generously on both sides with the salt, pepper, garlic powder, and onion powder. Once the oil is shimmering, add the chicken. You should hear a satisfying sizzle. Cook for 5-7 minutes per side, until beautifully golden and cooked through. I’ve learned the hard way that crowding the pan steams the chicken instead of searing it, so if your skillet is small, cook in batches. Once done, transfer the chicken to a plate to rest. While the chicken rests, boil your Barilla spaghetti in the large pot according to the package directions, but subtract one minute from the cook time. We’re going for al dente, as it will continue cooking in the oven. Drain and set aside.
Now, for the magical sauce base. In the same skillet you used for the chicken (don’t you dare wash it—all those browned bits are flavor gold!), melt the butter over medium heat. Add the diced onion and cook until soft and translucent, about 5 minutes. Stir in the minced garlic and cook for just 30 more seconds until fragrant. This is when my kitchen starts to smell absolutely incredible. To the skillet, add the cream of mushroom soup, diced tomatoes with their juices, green chiles, chicken broth, and dried Italian seasoning. Stir everything together, scraping up any browned bits from the bottom of the pan. Let this come to a gentle simmer.
While the sauce simmers, it’s time to shred the chicken. My favorite easy method is to put the slightly cooled breasts in the bowl of my stand mixer and use the paddle attachment on low speed for 30 seconds—it shreds it perfectly! You can also use two forks. Add all of the shredded chicken back into the simmering sauce. Then, turn off the heat. This next step is crucial: stir in the sour cream and 1 cup of the shredded cheddar cheese until everything is melted and creamy. I’ve tried adding the sour cream while the heat was still on, and it can sometimes curdle. Off the heat is safer and works perfectly. Finally, fold in the drained spaghetti, ensuring every strand is coated in that luscious, chicken-studded sauce.
Preheat your oven to 350°F (175°C). Transfer the entire mixture to your greased 9×13 baking dish. Spread it out evenly, then top with the remaining 1 cup of cheddar cheese and the 1 cup of mozzarella. I like to use my hands for this to get an even, clumpy blanket of cheese—it melts more beautifully that way. Bake for 25-30 minutes, until the cheese is completely melted, bubbly, and has those perfect golden spots. If you want more browning, don’t be afraid to pop it under the broiler for the last 1-2 minutes, but watch it like a hawk! Let it sit for 5-10 minutes after pulling it out. I know it’s hard to wait, but this allows the sauce to set slightly so you get clean, gorgeous slices.(See the next page below to continue…)